Sitting down to a generous helping of shepherd’s pie is a true pleasure and making it is happily simple. Make this classic minced beef and potato pie for a comforting dinner. We’ve added cheddar to our mashed potatoes for a snappy topping and if that doesn’t get you intrigued, this recipe is a great-value family favourite, freezes beautifully, and is a guaranteed crowd-pleaser!
TOTAL TIME: 1 hour 30 min/SERVES 6-8
INGREDIENTS
THE FILLING
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 500 g beef mince
- 2 tbsp tomato paste
- 2 tbsp flour
- 30 ml Worcestershire sauce
- 1 ½ tsp dried thyme
- 1 ½ cups beef stock
- ½ cup red wine
- 2 bay leaves
CHEESY POTATO TOPPING
- 6 potatoes, washed and peeled
- ½ cup milk
- 2 tbsp butter
- ¼ cup cheddar
- 1 tbsp fresh thyme leaves, to garnish
INSTRUCTIONS
THE FILLING
- Add the oil to a pan over medium heat. Once hot, add the onion, carrots, and celery. Fry for 5 minutes until the onion is soft.
- Add the garlic and fry until golden.
- Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon so it doesn’t form lumps.
- Mix in the tomato paste, flour, Worcestershire sauce, and thyme; season well with salt and pepper.
- Add the stock, wine (see tips), and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
- Turn the heat to medium-low and simmer for 20 minutes, until the mixture is thick and glossy.
CHEESY POTATO TOPPING
- Cook potatoes in a pot of boiling water until tender, about 15 minutes.
- Drain and mash until chunky. Add the milk, butter, and cheese and mash until smooth and fluffy; season to taste.
- Cover and set aside.
TO ASSEMBLE
- Preheat the oven to 180ºC.
- Spoon the mince filling into a 15 x 25cm casserole dish. Allow to cool for 10 minutes before topping with the mashed potato.
- Bake for 20 minutes until the potato topping is golden and crispy.
- Garnish with fresh thyme and serve.
FOOD TEAM TIP: You can use more stock instead of red wine if preferred. Freeze any leftovers for up to 1 month. Store in an airtight container. When ready to use, defrost and then reheat in a 180ºC oven for 20 minutes.
Shepherd's pie with a cheesy potato topping
Ingredients
- The filling
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 2 celery stalk, finely chopped
- 3 garlic cloves, minced
- 500 g beef mince
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 tbsp worcestershire sauce
- 1 ½ tsp dried thyme
- 1 ½ cups beef stock
- ½ cup red wine
- 2 bay leaves
- Cheesy potato topping
- 6 potatoes, washed and peeled
- ½ cup milk
- 2 tbsp butter
- ¼ cup cheddar
- 1 tbsp fresh thyme leaves, to garnish
Instructions
For the filling
Add the oil to a pan over medium heat. Once hot, add the onion, carrots and celery. Fry for 5 minutes until the onion is soft.
Add the garlic and fry until golden.
Crumble the mince into the pan. Fry for 3 minutes until browned, continuing to break up the mince using a wooden spoon so it doesn’t form lumps.
Mix in the tomato paste, flour, Worcestershire sauce and thyme; season well with salt and pepper.
Add the stock, wine (see tips) and bay leaves. Scrape the bottom of the pan to release any stuck bits of flavour.
Turn heat to medium-low and simmer for 20 minutes, until the mixture is thick and glossy.
For the cheesy potato topping
Cook potatoes in a pot of boiling water until tender, about 15 minutes.
Drain and mash until chunky. Add the milk, butter and cheese and mash until smooth and fluffy; season to taste. Cover and set aside.
To assemble
Preheat the oven to 180ºC.
Spoon the mince filling into a 15 x 25cm casserole dish. Allow to cool for 10 minutes before topping with the mashed potato.
Bake for 20 minutes until the potato topping is golden and crispy.
Garnish with fresh thyme and serve.
Made this Shepherd’s pie recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Cottage pie with root veg mash recipe
Recipes & styling: Sjaan van der Ploeg
